Umami Pot

  • Recipes
  • By Ingredient
  • Get Started
  • About
menu icon
go to homepage
  • Recipes
  • By Ingredient
  • Get Started
  • About
search icon
Homepage link
  • Recipes
  • By Ingredient
  • Get Started
  • About
×
Home » Recipes » Desserts

Uiro (Traditional Japanese Steamed Cake)

Published: Aug 15, 2022 | Modified: Jun 12, 2025 By Ryo Hikita | 2 Comments

Uiro is one of the simplest traditional Japanese sweets to make. It has a subtly sweet and glutinous texture, making it suitable not only as a dessert but also as a snack.

↓ Step-by-Step Recipe  

Uiro-1
Jump to:
  • What is Uiro?
  • Differences in texture
  • Flavor variations
  • 📋Step-by-step recipe
  • Tips on how to make
  • Recipe card

What is Uiro?

Uiro is a traditional Japanese sweet that is rectangular in shape and primarily made from flour (or starch) and sugar. Traditionally, this dessert is made using a steamer, but when making it at home, it is commonly cooked in the microwave. It has a moderately sweet taste and a glutinous texture, making it appealing even to those who don't prefer overly sweet desserts.

Since it requires only a few ingredients and is easy to make, it is also a great option for beginners who have never made desserts before. By adding extra ingredients, you can create a variety of unique flavors as well.

Differences in texture

Uiro is enjoyed throughout Japan, but its texture varies significantly depending on the region due to the different types of flour or starch used. For example, in Aichi Prefecture, rice flour is commonly used, while in Mie Prefecture, wheat flour is preferred, and in Yamaguchi Prefecture, bracken starch is typically used. The differences in texture result from the choice of ingredients, as follows:

  • Rice flour: It provides a soft and glutinous texture.
  • Wheat flour: It offers a slightly firmer and less glutinous texture.
  • Bracken starch: It gives a glutinous and jelly-like texture.

In Japan, the most famous type of uiro is made with rice flour in Nagoya, Aichi Prefecture. However, I personally consider the one made with wheat flour in Ise, Mie Prefecture, to be the most delicious.

Therefore, I'm sharing a recipe using wheat flour here. By changing the type of ingredient used, you can also create uiro with a different texture. Feel free to experiment with different ingredients to find your preferred texture.

Flavor variations

You can make plain uiro (white uiro) by following the recipe, but you can also create flavored uiro by substituting or adding ingredients. By replacing white sugar with brown sugar, you can make brown uiro. Adding matcha powder will create green uiro, while incorporating food coloring can result in pink uiro.

Additionally, you can include sweet red beans or chestnuts. In recent years, new uiro flavors such as coffee and honey have also become popular in Japan.

Uiro-2

📋Step-by-step recipe

Print Recipe
Recipe Card

Ingredients

Servings: 2

US Customary - Metric
  • ⅖ cup cake flour (wheat flour)
  • ¼ cup white sugar
  • ⅗ cup water

This recipe is for plain uiro (white uiro). You can also make brown uiro by using brown sugar instead of white sugar.

Additionally, you can make green uiro by adding matcha powder. In that case, add 1 tsp of matcha powder and reduce the amount of cake flour by 1 tsp for every 2 servings.

Prevent your screen from going dark

Instructions

🕒 Total: 1 hr hr 30 mins mins
uiro_1

Step 1
Combine cake flour and sugar in a bowl. (If you are adding matcha powder, mix it in at this point.)


uiro_2

Step 2
Add water to the bowl in several portions, mixing well each time.


uiro_3

Step 3
Strain the mixture through a sieve into a microwave-safe square container.


uiro_4

Step 4
Loosely cover the container with plastic wrap and microwave on medium power (500W) for 5 minutes. After microwaving, let it cool, then refrigerate for about 1 hour.


uiro_5

Step 5
Remove the solidified mixture from the container and cut it into bite-sized pieces using a wet knife.


To store

You can store it at room temperature or in the refrigerator for up to 2 days.

Tips on how to make

  • Thoroughly mix the flour, sugar, and water. Avoid forming lumps as much as possible, as they can prevent the mixture from achieving a smooth texture.
  • Strain the mixture through a sieve to achieve a smooth, even texture. It may seem like an extra step, but it will make a significant difference in the final result.
  • Microwave on medium power (500W). If you use the high power setting, the mixture may expand and overflow from the container.

If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.

Recipe card

uiro

Uiro (Traditional Japanese Steamed Cake)

Uiro is one of the simplest traditional Japanese sweets to make. It has a subtly sweet and glutinous texture, making it suitable not only as a dessert but also as a snack.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time: 4 minutes mins
Cook Time: 6 minutes mins
Rest Time: 1 hour hr 20 minutes mins
Total Time: 1 hour hr 30 minutes mins
Servings: 2

Ingredients
 
 

  • ⅖ cup cake flour (wheat flour)
  • ¼ cup white sugar
  • ⅗ cup water
Prevent your screen from going dark

Instructions
 

  • Combine cake flour and sugar in a bowl. (If you are adding matcha powder, mix it in at this point.)
  • Add water to the bowl in several portions, mixing well each time.
  • Strain the mixture through a sieve into a microwave-safe square container.
  • Loosely cover the container with plastic wrap and microwave on medium power (500W) for 5 minutes. After microwaving, let it cool, then refrigerate for about 1 hour.
  • Remove the solidified mixture from the container and cut it into bite-sized pieces using a wet knife.

Notes

  • This recipe is for plain uiro (white uiro). You can also make brown uiro by using brown sugar instead of white sugar.
    Additionally, you can make green uiro by adding matcha powder. In that case, add 1 tsp of matcha powder and reduce the amount of cake flour by 1 tsp for every 2 servings.
  • You can store it at room temperature or in the refrigerator for up to 2 days.

Nutrition

Calories: 188kcal
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Desserts, Plant-Based, Traditional
Keyword: flour
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.

More Desserts

  • Ohagi / Botamochi (Japanese sweet rice cakes)
    Ohagi / Botamochi (Japanese Sweet Rice Balls)
  • Anko / Tsubu-an (sweet red bean paste with whole beans)
    Anko / Tsubu-an (Sweet Red Bean Paste with Whole Beans)
  • Kinako Nejiri (Japanese twisted soybean flour snack)
    Kinako Nejiri (Japanese Twisted Soybean Flour Snack)
  • Japanese Coffee Jelly
    Japanese Coffee Jelly

Comments

  1. Amelie says

    May 07, 2024 at 8:17 am

    what do you meen by cake flour ? is it rice flour, glutinous ?

  2. Ryo Hikita (Umami Pot) says

    May 07, 2024 at 11:13 am

    Hi Amelie,
    Thank you for your question! Cake flour refers to a type of wheat flour that is finely milled and has a lower protein content compared to all-purpose flour. It's often used in baking to achieve a softer and more tender texture in cakes. You should be able to find it in the baking aisle of grocery stores.
    I hope this helps clarify things!

5 from 1 vote (1 rating without comment)

Leave a Rating and a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ryo-Hikita_UmamiPot

Welcome to Umami Pot!

I'm Ryo, a Japanese culinary expert living in Osaka, Japan. Here, I would like to share with you how to make Japanese dishes actually enjoyed in Japan, from traditional to modern, as clearly, concisely, and deliciously as possible.

More about me »

Latest Recipes

  • Umami Chicken
    Umami Chicken
  • Okayu (Japanese Rice Porridge)
    Okayu (Japanese Rice Porridge)
  • Edamame with Garlic and Soy Sauce
    Edamame with Garlic and Soy Sauce
  • Japanese-Style Salted Edamame
    Japanese-Style Salted Edamame

Footer

  • Main Dishes
  • Side Dishes
  • Soups
  • Japanese Pickles
  • Desserts
  • Rice Toppings
  • Sauces and Condiments
  • By Ingredient
  • About
  • Contact

Copyright © 2022 - 2025 Umami Pot - Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.